The intuition of combining EASTERN KNOWLEDGE
and LOCAL ingredients
Born in Friuli, Dario is an expert in fermentation. He lived in California where he studied Macrobiotic and the principles of fermentation, previously learnt from a Japanese expert that passed his knowledge onto him.
Back in Italy, he moved to Tuscany, where he is now using local ingredients such as chickpeas and lentils, to createinnovative products.